Chambers's cookery for young housewives

Wash the barley, put it into a saucepan with plenty of cold water, let it boil, throw away the water, and wash the barley again. Put it when thus prepared into a saucepan, with the beef cut into small pieces, the water, and salt. Let all boil, and skim thoroughly. AVash and cut the celery small ; add it to the soup, and simmer all slowly for from five to six hours ; then rub as much as possible of the soup, &c. through a hair-sieve. Heat as much as will be required at one time, and serve with it dry toast cut into dice. INVALIDS’ CHOP. 1 loin chop. I Salt. Pepper. I 1 slice toast. Trim the fat from the chop, and toast it quickly before the fire with a dish underneath to catch the gravy. AWhen it is cooked, remove the meat from the bone. Chop it small, and pound it in a mortar. Put the meat with the gravy, pepper, and salt into a saucepan to get hot, and serve on a shoe of toasted bread. MUTTON BROTH. 1 lb. mutton. I It pints water. i teaspoonful salt. I 1 table spoonful rice. This should, if possible, be made the day before it is required. Cut the mutton into small pieces, take away all fat and skin, put it into a clean saucepan, with one pint of cold water and the salt ; cover it with a lid, and place it by the side of the fire ; allow it to come slowly to the boil, and then skim it carefully ; let it simmer for two hours, skimming from time to time. Wash the rice, add it with the remaining half-pint of water to the broth, and let all simmer again for one hour. Strain the broth and put it aside to become cold, [illustration: BARLEY-WATER—GRUEL—OATMEAL GRUEL. 123] when any fat that may be upon the surface can be easily removed by means of a heated spoon. Do not heat more than will be required at one time, and keep back all the sediment. Serve very hot, with thin dry toast cut into strips. The flavour of the mutton broth may be varied by the addition of a small carrot, a piece of onion, or a few herbs. Pearl-barley may be substituted for the rice, or either may be omitted, and the broth made perfectly clear. BARLEY-WATER. 2 oz. pearl-barley. I h lemon. 1 oz. loaf-sugar. I 1 quart water. Wash the pearl-barley in cold water, throw away the water, and put the barley into a saucepan with some boiling water ; after boiling for a few minutes, throw this water away also, and wash the barley again. Put the barley into a saucepan, with the water, sugar, and lemon-rind, bring to the boil, and continue boiling until there is only one p'int left. Strain, and add the lemon-juice. Serve when cold. GRUEL. 2 table-spoonfuls prepared groats, i oz. butter. 1 pint water. 1 gill milk. Sugar or salt. Put the groats and water into a saucepan, and let them boil for at least one hour. Add the milk, and strain through a hair-sieve. Season with butter and sugar, and serve hot. OATMEAL GRUEL. 3 table-spoonfuls oatmeal I 1 pint milk. (medium). I Sugar to taste. Small piece of butter. Put the oatmeal into a basin with the milk, and let it stand for half an hour, stirring occasionally. Strain the milk into a saucepan, pressing the oatmeal as dry as possible, stir over the fire until boiling, and boil for ten minutes, still stirring. Pour the gruel into a basin over the sugar and butter, and stir until the butter is melted. Serve hot. LEMONADE — TOAST WATER — WHITE WINE WHEY. LEMONADE. 2 lemons. | 2 oz. loaf sugar, i pint boiling water.